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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pineapple Upside-Down Cake Recipe

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This recipe for Pineapple Upside-Down Cake is from The Hocking Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Easy One Egg Cake:
2/3 cup sugar
1/4 cup shortening
1/2 cup milk
1 egg
1/4 t. salt
1 t. vanilla
1 1/2 cups flour
2 t. baking powder

For Pineapple Upside-Down Cake:
¼ cup butter or margarine
½ cup firmly packed brown sugar
¾ cup (8 oz. can) drained crushed pineapple
4-5 canned pineapple slices
4-5 maraschino cherries
Directions:
Directions:
Preheat ovem to 350º.
On the bottom of a 8 or 9 inch square pan, arrange 1 layer of pineapple slices with a maraschino cherry in the middle of each slice.
In a small bowl, melt butter, then stir in brown sugar and crushed pineapple.
Pour the butter mixture slowly over the pineapple slices.
Prepare Easy One Egg Cake Recipe, pour over mixture in pan.
Bake 40-45 minutes or until cake springs back when lightly touched in center.
Loosen sides with spatula and invert onto plate.
Serve warm or cold.
Personal Notes:
Personal Notes:
Brought to you by the New Pillsbury Family Cookbook.

 

 

 

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